Yogurt for regulating intestinal tract, preparation method therefor, and use thereof

The present application is a Continuation of International Application Number PCT/CN2020/118396 filed Sep. 28, 2020, the disclosure of which is hereby incorporated by reference herein in its entirety.

This disclosure relates to the field of food, and in particular, to a yogurt for regulating intestinal tract, preparation method therefor, and use thereof.

In the fast-paced modern society featuring high life pressure, the digestion, metabolism, immunity and other functions of the intestinal tract may be accelerated weaken due to people's bad living habits, which may bring about conditions such as obesity, constipation, indigestion, or even huge health risks. With the upgrading of the concept of intestinal microecological health, the importance of regulating the intestinal microecological balance and improving intestinal health are increasingly noted. For special populations such as pregnant and lying-in women, it is particularly important to regulate intestinal microecology and improve constipation. Constipation and diabetes are common pregnancy complications in overweight and obese pregnant women, which affects pregnancy outcomes to a certain extent. However, there are few drugs available to pregnant women during pregnancy. Therefore, it is important to develop a food that can improve constipation and gestational diabetes by regulating intestinal microecology.

The information disclosed in the background section herein is only intended to enhance the understanding of the general background of this disclosure and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person of ordinary skill in the art.

In order to solve the above-mentioned technical problems, the purpose of this disclosure is to provide a yogurt for regulating intestinal tract, preparation method therefor, and use thereof. The yogurt may regulate the balance of intestinal flora and prevent constipation and gestational diabetes in overweight and/or obese pregnant women during the gestation period.

In order to achieve the object of this disclosure, the embodiments of this disclosure provide a yogurt prepared from raw materials of the following parts by weight:

90-97 parts of raw milk,of (0.7-5)×10CFU/100 g raw milk,of (0.1-9)×10CFU/100 g raw milk,of (0.1-9)×10CFU/100 g raw milk,of (0.5-7)×10CFU/100 g raw milk,of (0.5-7)×10CFU/100 g raw milk,of (0.1-9)×10CFU/100 g raw milk,of (1-5)×10CFU/100 g raw milk,of (1-5)×10CFU/100 g raw milk,of (0.5-5)×10CFU/100 g raw milk, 1-5 parts of inulin, 1-5 parts of fructooligosaccharides, 0.1-2 parts of galactooligosaccharides, 0.1-2 parts of polydextroses, 0.1-2 parts of isomaltooligosaccharides, and 0.1-0.6 parts of xylooligosaccharides.

In a possible implementation of the foregoing yogurt, the yogurt is prepared from the raw materials comprising the following parts by weight: 90-95 parts of raw milk,of (0.7-2)×10CFU/100 g raw milk,of (0.5-2)×10CFU/100 g raw milk,of (0.5-2)×10CFU/100 g raw milk,of (0.5-2)×10CFU/100 g raw milk,of (0.5-2)×10CFU/100 g raw milk,of (0.5-2)×10CFU/100 g raw milk,of (2-4)×10CFU/100 g raw milk,of (2-4)×10CFU/100 g raw milk,of (0.5-2)×10CFU/100 g raw milk, 2-3 parts of inulin, 2-3 parts of fructooligosaccharides, 0.6-0.8 parts of galactooligosaccharides, 0.4-0.5 parts of polydextroses, 0.2-0.3 parts of isomaltooligosaccharides, and 0.3-0.4 parts of xylooligosaccharides.

In a possible implementation of the foregoing yogurt, the yogurt is prepared from the raw materials comprising the following parts by weight: 90 parts of raw milk,of 1×10CFU/100 g raw milk,of 1×10CFU/100 g raw milk,of 1×10CFU/100 g raw milk,of 1×10CFU/100 g raw milk,of 1×10CFU/100 g raw milk,of 1×10CFU/100 g raw milk,of 3×10CFU/100 g raw milk,of 3×10CFU/100 g raw milk,of 1×10CFU/100 g raw milk, 2 parts of inulin, 2 parts of fructooligosaccharides, 0.8 parts of galactooligosaccharides, 0.5 parts of polydextroses, 0.3 parts of isomaltooligosaccharides, and 0.4 parts of xylooligosaccharides.

In a possible implementation of the foregoing yogurt, the raw materials of the yogurt further comprise stevioside and mogroside, and the weight ratio of raw milk, stevioside and mogroside in the raw materials is 90-97:0.001-0.005:0.001-0.005.

In a possible implementation of the foregoing yogurt, the weight ratio of raw milk, stevioside and mogroside in the raw materials is 90:0.003:0.003.

The embodiments of this disclosure also provide a method for preparing the foregoing yogurt, comprising the following steps:

In a possible implementation of the foregoing method, when mixing inulin, fructooligosaccharides, galactooligosaccharides, polydextrose, isomaltooligosaccharide and xylooligosaccharide, stevioside and mogroside are also added according to the ratio.

In a possible implementation of the foregoing method, the conditions for preheating, homogenizing, sterilizing and cooling the obtained mixed raw materials are: preheating the obtained mixed raw materials to 60-65° C., homogenizing at 100-200 bar, sterilizing at 95±2° C. for 5 min, and then cooling to 43±2° C.

In a possible implementation of the foregoing method, the conditions for fermenting are: fermenting at 42±2° C., and terminating fermentation when the fermentation acidity is greater than or equal to 70° T (pH<4.60).

The embodiments of this disclosure also provide use of the foregoing yogurt in preparation of a food, a health product, and a medicine for preventing overweight and/or obese pregnant women from constipation and gestational diabetes during the gestation period.

Inulin: control blood lipids; lower blood sugar; promote absorption of minerals, regulate intestinal microflora, increase bifidobacteria and lactobacilli, improve intestinal health, prevent constipation; inhibit the production of toxic fermentation products, protect the liver, prevent colon cancer, and the like.

Fructooligosaccharides: have low calorie value, prevent dental caries, proliferation of bifidobacteria and, lower cholesterol and triglycerides in serum, prevent diarrhea and constipation, and the like.

Galactooligosaccharides:and other beneficial bacteria in the human intestinal tract that are an excellent source of nutrition and an effective proliferation factor, can improve the digestion and absorption function of the human intestinal tract.

Polydextroses: regulate lipid metabolism, lower cholesterol, reduce sugar absorption, prevent and treat constipation, and the like.

Isomaltooligosaccharides: prevent caries, proliferation of, and the like.

Xylooligosaccharides: reduce the production of toxic fermentation products and harmful bacterial enzymes, inhibit pathogenic bacteria and diarrhea, prevent constipation, protect liver functions, lower serum cholesterol, lower blood pressure, enhance immunity, prevent cancer and the like. The xylooligosaccharides have obvious proliferation effect onand

Stevioside: low calorie value, high safety and high stability; and a natural low-calorie sweetener. Stevioside has a calorific value of only 1/300 of that of sucrose. After being ingested by human body, it is not absorbed by the human body and does not generate heat. It is a sweetener suitable for patients with diabetes and obesity.

Mogroside: prevent caries, have a sweetness 300 times higher than sucrose and zero calorie, and effects of clearing away heat, moistening the lungs, relieving cough, moistening the intestines and relaxing the bowels, and a preventive effect on obesity, constipation, diabetes, and the like

The yogurt provided by the embodiment of this disclosure may prevent constipation and gestational diabetes in overweight and/or obese pregnant women during the gestation period, and may help improve maternal glucose and lipid metabolism and insulin resistance by regulating the intestinal microecology of overweight and/or obese pregnant women, reduce the risk of gestational diabetes, thereby creating a good intrauterine environment, reducing the risk of fetal-derived adult diseases, and improving the quality of the birth population.

In order to make the objectives, technical solutions, and advantages of the embodiments of this disclosure clearer, the technical solutions in the embodiments of this disclosure will be described clearly and completely below. It is apparent that the described embodiments are part of the embodiments of this disclosure, but not exhaustive. Based on the embodiments of this disclosure, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of this disclosure.

In addition, in order to better illustrate this disclosure, numerous specific details are given in the following specific embodiments. Those skilled in the art should understand that this disclosure may also be implemented without certain specific details. In some embodiments, the raw materials, elements, methods, means, or the like that are well known to those skilled in the art are not described in detail in order to highlight the gist of this disclosure.

Unless otherwise expressly stated, throughout the specification and claims, the term “comprising” or a variation thereof such as “including” or “contain” is construed as including the stated element or component, without excluding other elements or other components.

In the following examples,, andused are all commercially available products., andare self-owned strains by Beijing Sanyuan Foods Co., LTd, and have all been preserved in the China General Microorganism Culture Collection and Management Center before the application date, among which:

is the strain SY02 protected by the patent ZL200410000767.0, which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center (No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, China) with a preservation number of CGMCC No. 1084, and has advantages in acid resistance, bile salt resistance, and bacteria inhibition;is the strain SY31 protected by the patent ZL200410000768.5, which was preserved on Jan. 6, 2004 in China General Microbiological Culture Collection Center (No. 3, No. 1 Beichen West Road, Chaoyang District, Beijing, China) with a preservation number of CGMCC No. 1085, and has advantages in acid resistance, bile salt resistance, and bacteria inhibition.

A yoghurt for regulating intestinal tract was prepared from the raw materials of the following parts by weight:

A yoghurt that regulates intestinal tract was prepared by using the foregoing raw materials through the following steps:

A yoghurt for regulating intestinal microecology was prepared from the raw materials of the following parts by weight:

A yoghurt that regulates intestinal microecology was prepared by using the foregoing raw materials through the following steps:

A yoghurt for regulating intestinal microecology was prepared from the raw materials of the following parts by weight:

A yoghurt that regulates intestinal microecology was prepared by using the foregoing raw materials through the following steps:

1. Subjects

Inclusion criteria: pregnant women who have lived in Beijing for at least 5 years; age 18-35 years; singleton pregnancy; gestational age 8-12 weeks(based on the last menstrual period or ultrasonography monitoring); BMI ≥25 kg/m; no history of hypertension, diabetes, hyperlipidemia, hepatitis, nephritis, digestive tract diseases (chronic gastritis, enteritis, gastric ulcer and duodenal ulcer, and the like) and infectious diseases (hepatitis, tuberculosis, and the like) before the intervention.

Exclusion criteria: the following must not be included in this study: took antibiotics, probiotics or prebiotics in the pastmonth, smoke or drink regularly, conceive through assisted reproductive technology, cannot answer the questions correctly due to mental illnesses or were unwilling to conduct questionnaires; have history of bariatric surgery; unability to follow dietary recommendations; or have lactose intolerance or milk protein allergy.

2. Study Content

Pregnant women were enrolled at 8.99±1.49 W of gestational age, 163.24±5.91 cm in height, 75.0±10.6 kg in pre-pregnancy weight, and 75.4±10.2 kg in weight at the time of enrollment, which was in line with the indicators of overweight and obese pregnant women. A constipation scale was filled out at the time of enrollment to obtain baseline data. A randomized controlled trial (RCT) study was used to conduct computer randomization. The enrolled overweight/obese pregnant women were divided into yogurt intervention group (N=77) and routine control group (N=128). There were no significant differences in gestational age, height, and weight between the two groups of pregnant women. The study started at 13 weeks of gestation and was followed up to 42 days postpartum.

Routine control group: According to the dietary guidelines for pregnant and lying-in women formulated by the Chinese Society of Maternal and Child Nutrition and the recommendations of the Diet Pagoda, trained nutritionists gave guidance on diet, exercise and weight gain during pregnancy (in the form of group education), followed by routine obstetric examination, with no intervention.

Yoghurt intervention group: According to the dietary guidelines for pregnant and lying-in women formulated by the Chinese Society of Maternal and Child Nutrition and the recommendations of the Diet Pagoda, trained nutritionists gave guidance on diet, exercise and weight gain during pregnancy (in the form of group education), and 200 ml of yoghurt (obtained in Example 1) was ingested with a snack daily since the 13th week of pregnancy.

3. Research Methods and Effectiveness Evaluation

The PAC-SYM constipation scale was used to analyze constipation, which was quantified from stool properties (hard stools, decreased stool volume), rectal symptoms (reduced bowel movements, laborious defecation, painful defecation, difficulty in defecation while desiring to defecate, rectal bleeding or tearing, rectal burning sensation) and other aspects, where “none” scored 0 points, “mild” scored 1 point, “moderate” scored 2 points, “severe” scored 3 points, and “very severe” scored 4 points.

The results showed that there was a significant difference between the routine control group and the yogurt intervention group in the scores of fecal volume indicators (P=0.01). With the increase of gestational weeks, the weight of pregnant women showed an increasing trend. More people in the routine control group had a decrease in fecal volume, but in the yogurt intervention group, due to the intervention of yogurt, not only did the number of people with decreased fecal volume not increase, but there was also an upward trend in the number of people with more feces. Although there was no significant difference between the routine control group and the yogurt intervention group in other constipation symptom indicators such as hard stools, decreased frequency of defecation, laborious defecation, painful defecation, difficulty in defecation while desiring to defecate, rectal bleeding or tearing, rectal burning sensation, the foregoing conditions in the yogurt intervention group showed a slight downward trend as a whole. It fully showed that the intervention of fermented milk during pregnancy may effectively prevent constipation symptoms that occur with the increase of pregnancy.

In addition to improving the symptoms of constipation during pregnancy, the intake of yogurt in the embodiments of this disclosure may significantly reduce the incidence of gestational diabetes. Compared with the routine control group with an incidence of gestational diabetes of 32%, and the yogurt intervention group had an incidence of gestational diabetes of only 22%, indicating a significant difference between the two groups.

The yogurt prepared in Example 1, Example 2, and Example 3 was subjected to sensory evaluation, which was conducted by an evaluation team consisted of 20 laboratory personnel of our institute, the specific evaluation indexes are tissue state, taste and smell, color, viscosity, sweet and sour ratio, and the evaluation criteria are as follows:

The results are shown in, the tissue state, taste and smell of Example 1 were better than those of Example 2 and Example 3, indicating that the tissue state of Example 1 was more delicate and the overall flavor was better; the color of Example 1, Example 2 and Example 3 was comparable, they all had good color; and in terms of viscosity, that in Example 1 was better than Example 2 and Example 3; and the sweet and sour ratio in Example 1 was suitable, in Example 2 was sweeter, and in Example 3 was more sour. The evaluation team overall preferred Example 1.